CHEESECAKE
 

 

INGREDIENTS

Crust

1-1/4 cup

1/4 cup

Graham cracker crumbs, ground up granola, or oreo cookie crumbs

Melted butter

Filling

Three 8 oz pkgs

3/4 cup

2 teaspoons

3

1 cup

Cream cheese (room temperature)

Sugar

Vanilla

Large eggs

Sour cream or yogurt (use flavored yogurt if desired)
 

Recommended Blodgett Equipment:

HV-100E Hydrovection

 

Preheat to: 325°F in hot air mode

 

  

  1. Combine crumbs and melted butter and press into a 9" springform pan. Bake at 325°F for 10 minutes in hot air mode on high fan with the vent closed. Set aside when finished.

  2. Lower the oven temperature to 275°F.

  3. Beat the cream cheese, sugar and vanilla until well blended.

  4. Add in the eggs one at a time beating to incorporate them into the filling.

  5. Fold in the sour cream or yogurt.

  6. Pour the filling into the baked crust. Bake at 275°F in the hot air mode, 45-60 minutes (until set in the center), on low fan with the vent closed. If the top is browning, switch to hydro mode with 20% humidity.

  7. Place covered in refrigerator at least 4 hours or overnight.

  8. Top with fruit of your choice or serve plain.